Not properly a Chilean pastry, but they are widely popular there, probably due to the big German immigration on the south of Chile. Here in Houston, sadly I have never seen one. During my holidays in Belgium, we ate a delicious one, so I decided to tackle the Berliners Pastries recipe once and for all.
They were spectacular and I learned several things along the way. They are not difficult to make and the recipe is abundant enough. I highly recommend them.
Berliners Pastries can be filled with jam, Nutella, or pastry cream. Remember to make the pastry cream the day before. It needs to be very cold and hard.
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PinDescription
A delicious fried pastry filled with pastry cream.
Ingredients
- 1 cup of warm milk
- 4 cups (460 grams) all-purpose flour
- 21/4 teaspoons or 7 grams of instant yeast
- 1 tablespoon sugar
- 3 tablespoons butter
- 2 eggs
- oil or butter for frying
- pastry cream, dulce de leche, jelly, jam or Nutella to stuff
Instructions
- Dissolve yeast in warm milk with sugar, let stand 10 minutes, you should see some bubbles, so you know the yeast is alive.
- In a large bowl with a mixer beat butter until creamy, add eggs and beat until well blended. Add the flour and beat on low speed, while also incorporating the milk with the yeast. You will get a very soft dough.
- Cover with a cloth and leave in a warm place to rise for 1 hour, it should double in size.
- With floured hands, remove dough from the bowl to a well-floured board. Flattened gently with your hands and roll the dough until it is about 8 mm thick.
- Cut with a round cutter. I use one of 6 cm in diameter well floured, it is important that they do not stick.
- Let it rise in a warm place for 1 hour.
- In the meantime heat the oil to 350F or 180C.
- Fry about 4-6 at a time, about 2 minutes per side, until golden, turning with a stick.
- Remove with a slotted spoon to a plate lined with paper towels to absorb excess oil.
- Cut a hole with a knife and fill with pastry cream. For this, it is easiest to place the pastry cream into a pastry bag with a round tip and simply bury the tip in the middle of Berliner and fill.
- Sprinkle with powdered sugar and serve.
Recipe adapted from Cooking Popular Mariana Bravo Walker.
Keywords: berlines, fried pastry, chilean cuisine
I’m original from Chile,South America. I have wonderful memories when Petronila Saez our Home Assistent for many years at my parents home she always prepared and especially at winter time. When you come back from the school you enjoy. with a cup of tea or chocolate. And I completed agree,at Chile from North to South. East to West many families we have a touch of European decendent. And we have at the table always something 50% European 50% Chilean delicous pantries, just fresh from the oven.
Wonderful memories!!! Welcome to the blog.
May I ask you, where your family its original from? My father’s company was very well know from North to South. East to West at Chile, South America. Unfortunate our Lord called him very young man. His name Jorge Inostroza. ( Just in case due I married here at U.S.A. For advise of my GodMother in my. Weeding. Miss Lisa Madigan General Attorney in Law at IL State. I adopted his last name. Who at the moment we married was The Embassor of Peru. At Oklahoma State Univerdity. Have a nice, sweet weekend. GBY!
MATILDA CABRERA
RELATIONSHIP BANKER
MIDAMERICAN BANK
Hi Matilda,
My family was from Rancagua (60 miles south from Santiago), my grandfather had a blue-collar job his whole life, his 4 kids went to college, my mother is an optometrist. And all the grandchildren are college educated too. Our family name is Silva. My mother divorce went I was 3 and I grew up without a father. Your life sounds interesting. I’m sorry your Dad died young. Thanks for reading my blog.
Miss Pilar, my tio Carlos era berlinero fino en Chile, pero los del eran mas redondos y la crema era mas amarillita tal vez tenia mas yema de huevo. Por casualidad tendria una receta para hacer una crema asi como quera un poquito mas concentrada. Yo vivo en Kerrville Texas, y boy a visitar a my mami en California y me gustaria tratar de hacerlos con ella. Muchas gracias Maria
La crema ultra amarilla puede ser por los pigmentos de la vainilla y depende cual uses. Yo sigo esta receta y queda muy bien https://www.enmicocinahoy.cl/crema-pastelera-pastry-cream/
Estoy segura que los de tu tío eran más redondos, eso es práctica y yo no tengo mucha aún.
Abrazos y gracias por comentar.
Están equivocados con el tiempo , arriba dice 1 hora con 20 minutos , pero siguiendo la receta en realidad son 2 hora y 20 minutos ( leo que se deja dos veces que suba)